Low-Fat Pasta Boscaiola
A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed.
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DIRECTIONS
- Cook pasta in a large saucepan as per packet directions until just tender.
- Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
- Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
- Add garlic to pan and cook another minute.
- Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
- Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
- Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
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